Grans like barley can be sprouted before cooking, dried for grinding into barley flour, or pre-sprouted for growing barley grass.


Try our Organic Barley Sprouting Seeds or follow the guidelines below:

  • Look for whole grain barley with hulls intact, not pearled or cracked barley.
  • Purchase barley in airtight packaging. Avoid bulk bins for sprouting seeds.
  • Avoid barley that has been treated with chemicals or fungicides.

Instructions for Sprouting Barley

  1. Rinse ½ cup whole barley and remove any debris or stones. Drain.
  2. Place barley in a quart-size sprouting jar or other sprouting container.
  3. Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak at least 6 hours or overnight.
  4. Drain all water off the barley.
  5. Invert the jar over a bowl at an angle so that the barley will drain and still allow air to circulate.
  6. After 8-12 hours of draining, rinse and drain again.
  7. Repeat rinsing and draining 2-3 times daily.
  8. Tiny sprouts should begin to form in 2-3 days. At this point, sprouting is complete.
  9. Drain the sprouts well before use or storage.


To store, transfer to a covered container. Sprouts will keep in the refrigerator for up to 3 days.

Ways to Use Sprouted Barley